From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings. BISQUE: 1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on, 36/40 1⁄4 cup grape seed oil 1⁄3 cup celery, chopped 1⁄3 cup white onion, chopped 1⁄3 cup leek, white part only, chopped 1⁄4 cup brandy 1⁄2 cup diced tomatoes 2 Tbsp. tomato paste 1⁄4 cup flour 1 Tbsp. garlic, chopped 2 qt. reserved shrimp stock or vegetable stock 1⁄2 cup Riesling wine 4 thyme sprigs 1 bay leaf 1 tsp. shrimp paste 1 cup heavy ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.